Apple and raspberry cobblers

Ingredients:

• 6 tablespoons chilled unsalted butter, cut into pieces, plus extra for greasing the pan
• 3 medium apples (such as Gala), peeled and cut into pieces
• 2 cups of raspberries
• 0.5 cup granulated sugar
• 1.5 cups + 1 tbsp. premium flour
• 2 tsp vanilla extract
• 0.5 tsp ground cinnamon
• 0.5 tsp + a pinch of coarse salt
• 2 tsp baking powder
• 1 large egg
• 1/3 cup cold sour milk or kefir + extra for greasing the dough
• Turbinado sugar, for sprinkling
• Vanilla ice cream, for serving

Preparation:

1. Preheat oven to 190°C. Grease a 12-cup muffin tin.
2. In a medium bowl, combine apples, raspberries, 1/4 cup granulated sugar, 1 tablespoon flour, vanilla extract, cinnamon, and a pinch of salt. Stir and set aside. In a medium bowl, combine the remaining 1.5 cups flour, 1/4 cup granulated sugar, 0.5 teaspoon salt, and baking powder.
3. Add the chopped butter and stir to coat the flour mixture, then rub the butter into the flour with your fingers until the mixture resembles coarse meal with pea-sized pieces of butter. Beat the egg with the buttermilk in a small bowl, then add it to the flour mixture and knead into a sticky dough.
4. Divide the apple mixture among the prepared muffin tins. Spoon the batter evenly over the fruit (about 2 tablespoons per serving). Brush the batter with buttermilk and sprinkle with turbinado sugar.
5. Bake until the fruit is bubbly and the pastry is golden brown and cooked through, 25-30 minutes. Let cool for at least 10 minutes, then unmold and serve with ice cream.